VELVEETA & TOMATO SOUP MAC AND CHEESE
An easy favorite passed down to me by my mother when I went away to college. Infinitely adjustable, this recipe never fails to provide a rich, creamy, cheezy batch of mac & cheese.
Provided by Kachup
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Empty can of tomato soup into small saucepan.
- Fill empty soup can 1/2 full of milk (your choice-- skim, 1%, 2%, whole, etc.).
- Pour into pan.
- Stir to combine.
- From a standard size Velveeta "brick" (typically a 2 lb. size), slice off 1/4 of the entire brick.
- Cut into 1/2" cubes.
- Place into soup/milk mixture.
- Over medium heat, stir soup, milk, and cheese cubes to combine.
- While cheese sauce is being prepared, prepare your choice of elbow macaroni or shell pasta per package directions.
- Try to time pasta to be done and drained just prior to the cheese sauce being completed.
- Taste the cheese sauce.
- Too cheezy? Add a few splashes of milk.
- Not cheezy enough? Add a cube or two more of Velveeta and stir to combine and melt.
- When cheese sauce is to your liking, place the hot, drained (not rinsed) pasta back into the pasta pot.
- Add cheese sauce from sauce pan.
- Stir to combine cheese sauce and pasta.
- Serve hot immediately.
Nutrition Facts : Calories 241.5, Fat 14.4, SaturatedFat 9.3, Cholesterol 51.2, Sodium 1252.6, Carbohydrate 17.1, Fiber 0.8, Sugar 10.3, Protein 11.8
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